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The Australian & New Zealand Grapegrower and Winemaker

The Australian & New Zealand Grapegrower & Winemaker

February 2018 »»» subscribe

The February 2018 issue of the Grapegrower & Winemaker magazine is out now - and is available online for all subscribers.

This issue of Grapegrower & Winemaker tackles the issue of climate change and what its implications could be for vineyards, wineries and the industry as a whole. Viticulturist Sam Bowman delves into the data, offering potential solutions: alternative rootstocks and clones, and international varieties that could suit our shifting seasonal conditions.

We take a further look at rootstocks and clones by visiting Yalumba Nursery in the Barossa to find out which varieties are in demand.

We also meet vanguards of Tasmania's 'new wave' of wine grape producers. This edition also profiles an emerging sub-region of New Zealand's Central Otago: Alexandra Basin. A potential solution for helping winemakers overcome vintage compression due to climate change is also featured. We learn about traditional winemaking practices from Georgia that could be adapted for Australia, and examine the rising fortunes of Riesling.

And, as the latest export figures continue to show an upward trend, we learn about ways to protect vital brand trade marks from registry piracy in the Chinese market.

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And feel free reach out to Hans Mick (the magazine editor) via email.

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More than 2,000 key Grapegrower & Winemaker archived articles are now included with each subscription. These can also be purchased individually at www.winetitles.com.au/gwm.

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Wine & Viticulture Journal

January/February 2018 »»» subscribe

The November-December issue of the Wine & Viticulture Journal focusses on fermentation. Our new regular writer Erika Szymanski kicks things off with a look at the interaction of commercial yeast strains with their indigenous counterparts. Thanks to a variety of new techniques, how commercial yeasts interact with their native equivalents is now easier to assess, which is particularly useful given the growing number of wineries choosing spontaneous ferments.

New technology features again in the following article by a team of researchers from the Australian Wine Research Institute and Lallemand Australia who have demonstrated the potential of a tool to rapidly assess the viability and vitality of yeast cultures during fermentations. Although more research into the tool is required, it offers to give winemakers a more accurate picture of the health of their ferments, which means fermentation practices can be managed more effectively.

Our third and final fermentation article sees Spanish researchers report on their study into the influence of a sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation on the foaming properties of sparkling wines. With the foam of a sparkling wine a key indicator of quality, improving foam is an ongoing quest for many of the winemakers who make bubbles, and the co-inoculation of these yeasts has shown it might have what it takes.

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WID 2017